Banana Corn Pancakes Recipe
Servings: 1
Ingredients
- 6 Tbsp. self-raising flour
- 8 Tbsp. evaporated lowfat milk
- 1 Tbsp. baking pwdr
- 1 x egg
- 1 1/2 Tbsp. sugar
- 1/4 tsp salt
- 3 Tbsp. cream-style corn
- 3 x bananas (pisang emas), cut into thin slanting pcs
Directions
- LIGHTLY beat egg and lowfat milk. Sieve flour and baking pwdr into a bowl and add in the beaten egg and lowfat milk mix.
- Add in sugar and salt. Stir briskly with a wooden spoon till a smooth batter is formed. Strain if necessary. Add in cream-style corn.
- Pour half a ladle of batter onto a heated pan. Cook pancake over medium low heat. Add in 2-3 slices of bananas.
- Cover the pan so which the top of the pancake will be cooked too.
- Remove with a palette knife when cooked, and set aside. Continue with the remaining batter.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 525g | |
| Calories 707 | |
| Calories from Fat 135 | 19% |
| Total Fat 15.3g | 19% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 5287mg | 220% |
| Potassium 1375mg | 39% |
| Total Carbs 127.13g | 34% |
| Dietary Fiber 7.7g | 26% |
| Sugars 61.23g | 41% |
| Protein 22.06g | 35% |
